Pears

Dave Yoder for The New York Times

News about Pears, including commentary and archival articles published in The New York Times.

A Recipe for Pear and Walnut Salad

From The Times, Aug. 20, 1911

“When luscious Summer pears begin to play their part among the good things, it is well to remember that these make a piquant and easily prepared salad. Peel some ripe ones, allowing one large pear for each two diners, cut them in half and drop each as it is peeled into ice water to prevent blackening. Chop a cup of English walnuts by putting them through the meat cutter.

"When ready to serve wipe the pears, remove the cores, if this has not been done while peeling them, fill the little hollows with the nuts, and after placing each half on a little mound of lettuce, sprinkle with a French dressing. Serve with toasted crackers.”

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January 5, 2015, Monday

By the time he was 10, Scott Giordano knew that he wanted to be a chef. “I couldn’t stay out of the kitchen,” he said. Last May, he opened the Poached Pear Bistro, which he owns with his brother, Marc, in Point Pleasant Beach.